Red Bean Dip with Cumin and Cilantro

Name: Red Bean Dip with Cumin and Cilantro
Yield: Makes 1 1/2 cups Servings
Ingredients: 1 15-ounce can red kidney beans, drained; 3 tablespoons sour cream; 2 tablespoons fresh lemon juice; 2 garlic cloves, finely chopped; 3/4 teaspoon ground cumin; 1/2 small red onion, chopped; 1/4 cup chopped fresh cilantro; Assorted cut-up vegetables (such as carrots, celery, and bell pepper); Pita bread triangles, toasted

By Anita L S Eberhardt

April 6, 2008

Recipe notes